Roast Pork with Rosemary and Garlic

In Tuscany, this roast is called arista. It is the home cook's more
manageable version of suckling roast pig, a savory centerpiece for a
summer outdoor gathering.

Makes 6 to 8 servings

3 1/2 to 4 pounds boneless pork roast
salt and ground black pepper
extra-virgin olive oil
4 cloves garlic, coarsely chopped
2 tablespoons minced fresh rosemary
1/2 cup hot water
Preparation:

Preheat the oven to 375F.
On a work surface, open the roast with the boned side facing up. Cut a
slit the length of the roast. Season generously with salt and pepper.
Drizzle with oil. Spread about two-thirds of the garlic and rosemary
evenly over the surface. Roll the pork and tie at intervals with kitchen
string.
With a thin knife, make about 8 slits in the outside of the roast. Insert
some garlic and rosemary into each slit. Season the outside with salt and
drizzle with olive oil.
Place the roast on a roasting rack set in a roasting pan. Roast for about
1 hour and 15 minutes, or until an instant-reading thermometer registers
155F when inserted into the center. Remove from the oven and allow the
roast to sit for at least 10 minutes, or until temperature rises to 160F.
Pour off any fat in the roasting pan. Add the hot water to the pan. Scrape
the bottom of the pan to remove any browned particles. Pour into a glass
measuring cup. Microwave for 1 minute. Season with salt to taste.

Cooking Up an Italian Life, by Sharon Sanders or visit her website
SimpleItaly.com


Personal Chef Brian Koning www.personalchefmarketing.com
Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net
ARCHIVE: at: http://chef2chef.net/news/club/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/